Directions

1. Preheat oven to 450ºF.

2. Cut vegetables diagonally on a bias until they are relatively each the same size- about 2 inches in length and ¾ inch thick. Remove leaves from rosemary sprig and scatter in the bottom of a baking dish. Arrange each vegetable in a single layer in the dish over rosemary leaves, lightly coating each row with olive oil, salt and pepper.